Tag Archives: mulled wine

It’s that time of year again, and like all good traditions that bear repeating, I will share my recipes for gløgg and aæbleskivers with you. This year I will experience these Danish Christmas delights first hand – I leave today for Copenhagen and one week of touring, writing and eating my way around this beautiful city and its environs, while I indulge my love for all things Nordic and my desire to share the magic of Christmas in Denmark with all of you.

You might think that Denmark is cold and dark at this time of year (it is!) but it’s also the coziest and most festive place to be during the holiday season with Christmas markets, Tivoli Gardens, and gleaming shopping streets lined with flagship stores displaying impeccable Danish design and half-timbered boutiques glowing in the dusky light. Open fires line the pedestrian walkways, warming hands and roasting chestnuts, while street carts and storefronts dole out steaming cups of gløgg and sugared æbleskivers to keep the energy up and spirits warm. You can be sure I’ll be drinking all of this in, and while I do that, I’ll share these recipes with you, so you, too, can join in the Scandinavian holiday spirit.

Danish Æbleskivers

Referred to as pancakes, dumplings or even doughnut holes in English, Danish æbleskivers are served as a treat throughout the month of December. While you can buy aebleskivers pre-frozen in the shops, nothing beats the vanilla and cardamom scent and tender texture of homemade æbleskivers. To make them you will need a special æbleskivers pan, which is a skillet with 6 to 8 round indentations. Cast iron is best.

Heat milk in a small saucepan until lukewarm. Remove from heat and pour into a medium bowl. Add yeast and let it dissolve.

Combine flour, sugar, salt and cardamon in a medium bowl. Split vanilla bean and scrape seeds into the dry ingredients. Whisk the egg yolks into the milk. Add the wet ingredients to the flour and mix well. Beat egg whites in bowl of electric mixer until stiff. Fold into batter. Let stand one hour at room temperature.

Melt 1/2 teaspoon butter in each indentation of an aebleskiver pan over medium heat. Pour batter into each indentation, about 2/3 full. Cook until golden brown underneath, 3 to 4 minutes. Using a wooden skewer, turn æbleskivers over and continue to cook until golden and cooked through, 3 to 4 minutes. Transfer æbleskivers to a plate lined with a paper towel, and repeat with remaining batter. Serve æbleskivers with powdered sugar and preserves. Accompany with gløgg.

Prepare the garnish:Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance. Cover and refrigerate until use). Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.

Prepare the gløgg:Combine all of the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce heat to medium-low and simmer uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not let the gløgg come to a boil (lest the spirits will evaporate!)To serve, add a spoonful each of raisins and almonds, if using, to a glass or mug. Strain gløgg into glass. Garnish with fresh orange slices. Serve with a spoon for scooping up the raisins and almonds.

Hot, spiced and boosted with wine and spirits, gløgg is an elixir worthy of the vikings. Throughout the month of December, this libation is served in cafes, doled out from street carts and ladled at social gatherings. It’s the season’s response to the cold and dark and as ubiquitous as herring. Most home cooks will make their own brew, either enabled by a mix or from scratch. This recipe is my version of gløgg from scratch, and I encourage you to try this method. It avoids the cloying sweetness often found with mixes and is remarkably easy to prepare. You don’t have to splurge on a nice bottle of wine for this recipe, but be sure it has heft.

Prepare the garnish:Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance. Cover and refrigerate until use). Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.

Prepare the gløgg:Combine all of the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce heat to medium-low and simmer uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not let the gløgg come to a boil (lest the spirits will evaporate!)

To serve, add a spoonful each of raisins and almonds, if using, to a glass or mug. Strain gløgg into glass. Garnish with fresh orange slices. Serve with a spoon for scooping up the raisins and almonds.

Gløgg, glüwein, mulled wine – the names and languages are different but not the results. Orange, cinnamon and cloves steep in red wine fortified with a reduction of port wine spiked with Cointreau. Goodness, if this isn’t enough to get you fired up for the holiday season, then I’m not sure what will.

Gløgg

There are many pre-made mixes for gløgg, but the best way to make it is from scratch. It’s easy to do and requires an inexpensive dry red wine. When you make the gløgg, the aroma of simmering spices and wine will fill your home with winter cheer. Best served in front of a fire on a cold and snowy day.

Prepare the garnish:Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance. Cover and refrigerate until use.)
Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.

Prepare the gløgg:Combine all the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce to a simmer and cook uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not boil. To serve, add a spoonful each of raisins and almonds to a glass or mug. Strain gløgg into glass. Garnish with fresh orange slices.